Vadam is made out of rice basically. You can also make it with combination of vazhathandu, kappa, sago etc. Normally, it is made during summer as it gets dried up very fast. Vadam is served with rice, samabar or chitrannam viz. lime rice, puliodarai etc. or can be had it with cup of tea also.
Elai vadam, karuvadam, maracheeni appalam, killu vadam etc is made and stored in airtight containers which is fried and served whenever it is required. It remains years together if handled properly.
I made this thattai vadam with little kappa, maracheeni and rice flour. I made an attempt to make the maracheeni appalam which turned out very thin like elai vadam and had to fry it very carefully. I have posted palak papad. If you make it plain, it becomes Elai vadam. This post is with www.simpleindianrecipes.com as I used to share my recipes with Ms. Dahlia before I started my blog.
coming back to thattai vadam, the batter is placed in the plastic sheet with spoon and spread it lightly like thattai. hence i called it thattai vadam. We can also make killu karuvadam by placing the batter with hand and dry it.
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Let us look at the recipe now:
Ingredients:
1 cup rice flour
1/4 cup grated maracheeni (tapioca)
2-3 green or red chilli or 1/2 tsp red chilli powder
a generous pinch of hing powder (optional)
salt
1 tsp seasame seeds (optional)
Method:
add little salt in the grated maracheeni, leave it for sometime. after 10 minutes, squeeze out the starch, take only the maracheeni from it. wash the rice, grind together with maracheeni, salt, red or green chilli. boil a cup of water slowly add the ground paste in it and keep on stirring and cook the same till you get a mass. allow to cool. spoon out and spread it lightly on a plastic paper like thattai.
It should be slightly thick and not very thin. As it dries, it comes out of the plastic sheet automatically. sun dry the same and keep it in airtight container. whenever you want, fry it and serve with sambar rice, rasam rice, dal rice or with coffee or tea.
other posts:
killu karuvadam
kambu karuvadam
maracheeni appalam
Karuvadam
is one of the delicious, ready to fry items from Tamil Nadu. Women
prepare these during the hot summer months of April and May. They are
used as accompaniments at lunch or dinner through out the year but
particularly intended to be used during monsoon when fresh veggies are
hardly available.
I made this thattai vadam with little kappa, maracheeni and rice flour. I made an attempt to make the maracheeni appalam which turned out very thin like elai vadam and had to fry it very carefully. I have posted palak papad. If you make it plain, it becomes Elai vadam. This post is with www.simpleindianrecipes.com as I used to share my recipes with Ms. Dahlia before I started my blog.
coming back to thattai vadam, the batter is placed in the plastic sheet with spoon and spread it lightly like thattai. hence i called it thattai vadam. We can also make killu karuvadam by placing the batter with hand and dry it.
Let us look at the recipe now:
Ingredients:
1 cup rice flour
1/4 cup grated maracheeni (tapioca)
2-3 green or red chilli or 1/2 tsp red chilli powder
a generous pinch of hing powder (optional)
salt
1 tsp seasame seeds (optional)
Method:
add little salt in the grated maracheeni, leave it for sometime. after 10 minutes, squeeze out the starch, take only the maracheeni from it. wash the rice, grind together with maracheeni, salt, red or green chilli. boil a cup of water slowly add the ground paste in it and keep on stirring and cook the same till you get a mass. allow to cool. spoon out and spread it lightly on a plastic paper like thattai.
It should be slightly thick and not very thin. As it dries, it comes out of the plastic sheet automatically. sun dry the same and keep it in airtight container. whenever you want, fry it and serve with sambar rice, rasam rice, dal rice or with coffee or tea.
other posts:
killu karuvadam
kambu karuvadam
maracheeni appalam
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